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While at a restaurant last week, the boyfriend and me ordered Spinach Au Gratin and it was a bit…blah.  Being from New Orleans, most food outside of New Orleans isn’t flavorful to me.  Surprise Surprise.  Any who, I thought I could take a better stab at it…

On Sunday, the little bro and I looked up recipes that were a little to complex for me and required too many ingredients so we decided to put our own spin on it.  This is what you’ll need:

  • 2 bags (or boxes) of spinach
  • Parmesan cheese (small bag)
  • Crème of Mushroom with Roasted Garlic
  • Onion
  • Garlic
  • Butter
  • Salt
  • Pepper
  • Paprika
  • Sharp cheddar
  • Milk

Step 1: Boil water in preparation for spinach.  This is a great time to chop a quarter of an onion (is this correct culinary lango?) and chop three cloves of garlic from the garlic bulb.  In a separate skillet, add butter in preparation to sautéed vegetables.

Step 2: Once spinach is cooked, drain and add back to pot.  Add sautéed vegetables, a dash of salt, pepper and paprika.  Add crème of mushroom with 1/3 cup of milk.  Add bag of parmesan cheese and stir until melted and creamy.

Optional Step: Serve as is or pour into baking pan add sharp cheese on top and bake until light brown.

In my opinion, this is the best creamed spinach I’ve ever tasted but then again, it’s my opinion, lol.



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